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Dorothy Thomas

Cheese Sauce Recipe

A smooth, creamy, and versatile cheese sauce perfect for nachos, mac & cheese, vegetables, or drizzling over baked potatoes. Quick and easy to make with simple ingredients!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Sauce, Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Butter (unsalted)
  • 2 tbsp All-purpose flour
  • 1 cup Milk (whole or 2%)
  • 1 cup Shredded cheddar cheese
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Paprika (optional)
  • ⅛ tsp Mustard powder (optional)

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Melt Butter – In a medium saucepan over medium heat, melt the butter.
  2. Make Roux – Add flour and whisk continuously for 1-2 minutes until bubbly and golden.
  3. Add Milk – Gradually pour in milk while whisking to avoid lumps. Cook for 3-4 minutes until slightly thickened.
  4. Add Cheese – Reduce heat to low and stir in shredded cheese until fully melted and smooth.
  5. Season – Add salt, pepper, paprika, and mustard powder (if using). Adjust seasoning to taste.
  6. Serve – Use immediately over nachos, pasta, or vegetables.

Notes

  • For a spicier version, add a dash of hot sauce or cayenne pepper.
  • Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
  • Cheese Variations: Try mixing in Monterey Jack, Gouda, or Pepper Jack for different flavors.